頁籤選單縮合
題 名 | 臺糖仔牛肉之生產與推廣=Innovative Dishes Comprised of TSC Dairy Veal |
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作 者 | 黃明德; 洪維新; 莊水木; 郭忠政; 陳合進; | 書刊名 | 臺灣糖業公司研究所研究彙報 |
卷 期 | 171 2001.03[民90.03] |
頁 次 | 頁13-21 |
分類號 | 473.6 |
關鍵詞 | 臺糖仔牛肉; 餐點; TSC veal; Cuisine dishes; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗的目的在引導公司內部單位之間成立牛肉產銷連線,將自產乳公犢,育成肉質細嫩之仔牛,生產優質牛肉,供應池上牧野休閒中心餐飲使用。跟美國進口牛肉比較,臺糖仔牛肉脂肪僅有進口牛肉脂肪的四分之一(分別為1.4%與5.1%),故前者每100g之熱量較後者少97kcal(分別為124kcal與221 kcal)。臺糖仔牛肉經長途冷凍運輸,於解凍調理後,每g生肉肉樣總生菌數為3.5×105 CFU (colony forming units),符合食肉衛生規定。官能品評的結果顯示:臺糖仔牛肉不適宜水煮,但適宜木炭燒烤、日式生切肉片及油鍋快炒的烹調方法。池上牧野休閒中心已進行各式牛肉商用套餐設計。 |
英文摘要 | Self-reared calves from the Taiwan Sugar Corporation (TSC) Dairy Farm were slaughtered and frozen-transported to Chih-Shang Pastoral for restaurant-style preparation as cuisine dishes. TSC veal contains one fourth the fat of imported US beef (1.4% vs. 5.1%), consequently, the gross energy content per 100 G meat was 97 kcal less than US beef (124 kcal vs. 221 kcal). Before serving, the veal had a total plate count of 3.5×105 CFU (colony forming units), which meets sanitation standards. Sensory evaluation. Sensory evaluation indicated that veal was not suitable for boiling-water cooking, however, when barbecued, quick oil fried, or served as Japanese-style raw slices, it was satisfactory. |
本系統中英文摘要資訊取自各篇刊載內容。